For the crust, mix the crushed biscuits with melted butter.
Transfer the mixture into a round detachable form with a diameter of 23 cm, previously greased with butter and lined with parchment paper. Flatten the base well.
For the filling, mix the sour cream with cream cheese, sugar, and cornstarch.
Incorporate the eggs one by one,
Pour in the cream and lemon juice, mix everything very well.
Pour the filling over the crust and bake for 90-100 minutes at 150°C (MOIST SETTING).
Alternatively, place another pan with water at the bottom of the oven.
Let the cheesecake cool in the oven, then put it in the fridge for 3-4 hours.
For the lemon cream, mix all the ingredients together, place them in a double boiler over high heat, stirring vigorously until it thickens, cover with plastic wrap, and let it cool.
Take the cheesecake out of the mold, cut it, and enjoy it with lemon cream if desired.
